Ise Udon - Traditional Foods in Japan | Ministry of Agriculture, Forestry and Fisheries

MieIse Udon

Classification (Large)

Agricultural products

Classification (Small)

Grain products

Main ingredients used

Ise udon, dipping (stock) sauce made of kelp, dried flakes of bonito and other fish, mirin, tamari soy sauce, and sugar

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Region of inheritance

Throughout Ise-Shima food culture areas (Ise City, Toba City)

Product overview (special characteristics and types)

Ise udon is a dish featuring thick and soft udon noodles that are almost three times thicker than conventional noodles. These soft noodles, which are often described as [lacking chewiness] are topped with chopped green onions and eaten with a small amount of pitch-black dipping sauce made from soup stock created with dried bonito flakes, kelp, and dried sardines, or two types of dried bonito flakes and mackerel flakes, which are seasoned with tamari soy sauce unique to the Ise region.
In 1968, the boiled noodles and sauce became available in packets. This enabled Ise udon, which had only been available at restaurants until that point, to be casually enjoyed at home as well, causing the noodles to quickly spread throughout Japan. Currently, you can find these noodles at supermarkets, and they are easily accessible all year round. In modern times, the unique flavor and texture of this noodle has made it a favorite soul food that represents not only Ise City and its surrounding areas, but Mie Prefecture as well.

History and culture

The origins of this noodle are not clear, but it is said that from before the Edo period, the Ise region had been creating thick and soft udon noodles without much effort to pull them, and eating them with tamari from locally made miso. As the Edo period went on and pilgrimages to Ise Shrine became popular, restaurants started appearing that would offer udon as the optimal food for shrine-goers to relieve fatigue and provide a source of energy. Instead of a conventional udon dish with a lot of broth and ingredients, Ise udon was born as a simple dish to allow a large number of visitors to fill their stomachs at any time, featuring only a small amount of dark soy sauce poured on warm noodles with green onion as the only condiment on the side. The home of Kokichi Mikimoto of Mikimoto Pearl, which was a long-established udon restaurant in Toba City, Mie Prefecture, was found to have small plates left at the store from this time. Based on this, we can assume that the udon was served efficiently by dividing portions into small plates.
The name Ise udon is relatively new. Before the name was established, it was called [plain udon] or [regular udon], but in the 1960s, a famous lyricist said on the radio that “Ise udon is a rare type of udon from Ise, so it should be called Ise udon.” Thus, as of 1972, the Ise City Noodle and Restaurant Association decided on a unified name and listed it on the menu for its members.
There are multiple restaurants specializing in Ise udon, including some that have been in business from the Taisho era. These restaurants provide sauces and menus with their own unique flair, continuing to pass down the taste and culture of Ise udon.

Production method

It is said that domestic wheat creates a more flavorful and softer texture when compared to foreign wheat, and domestic wheat is said to be better at creating the soft texture characteristic of Ise udon. The wheat ayahikari, produced throughout Mie Prefecture, is said to be especially optimal for Ise udon, and is used by specialty shops that make their own noodles, as well as by noodle manufacturers.

Conservation and succession efforts

The Ise Chamber of Commerce and Industry and the Ise Udon Council certify stores that aim to provide delicious udon as [authentic and dedicated Ise udon stores] in their efforts to pass on the tradition and boost the appeal of the delicacy. In 2023, the [Ise Udon Symposium] was held as part of initiatives to reaffirm Ise udon as a local cultural resource, make further efforts toward promoting and passing down the culture, and aim toward being registered as an intangible folk cultural property of Japan. [Ise Udon] was registered as a regional collective trademark in 2008 by the Mie Prefecture Noodle-Making Cooperative.

Main consumption method

Fresh Ise udon noodles are almost three times as thick as conventional udon noodles, so it takes approximately one hour of boiling to create the softness characteristic of these noodles. For this reason, the noodles sold at stores are boiled. Using commercial products for Ise udon sauce (soup) has also become common in recent years. As the flavor differs between stores, it is best to find the one you like the most. The sauces in recent years have seen an increase in quantity, with as much pitch-black sauce poured onto the noodles as with standard udon soup. However, until 30 or 40 years ago, the noodles were prepared with only a slight amount of very thick sauce pooled at the bottom of the bowl. Nowadays, many stores offer chilled udon noodles in summer as well. The toppings for the noodles have also evolved, and diverse menu variations making most of the Ise udon’s unique texture have been developed.

At-home recipes：Ise udon

Ingredients

Ise udon

2 servings

Ise udon sauce

As needed

Egg

2 eggs

Green onion (cut into small pieces)

As needed

How to make

Boil plenty of water in a pot and put udon in it. When the water boils again, continue to boil the udon for another 2 or 3 minutes, and then drain off the hot water.

Put the udon in a bowl, add the sauce, mix them to coat the udon in the sauce, and place an egg and green onion on top of the udon.